Makes 8 to 10 servings
3 pounds small red potatoes, quartered
6 hard-boiled eggs, peeled and chopped
1 cup homemade or store-bought mayonnaise, plus more as needed
1 tablespoon Dijon mustard
Freshly ground black pepper
Hot sauce, such as Original “Louisiana” Brand Hot Sauce*
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped scallions
*See “11 Must-Have Ingredients from Mosquito Supper Club Chef Melissa Martin’s Pantry”
1. In a large pot, cover potatoes with cold water, add 1 tablespoon salt, and bring to a boil over high heat. Cook until potatoes are firm yet tender and can be easily pierced with a knife, about 20 minutes. Drain potatoes and transfer to a large bowl.
2. Add eggs, mayonnaise, and mustard and stir to combine, gently mashing some of the potatoes and eggs in the process. Season to taste with salt, pepper, and hot sauce. Add parsley and scallions and stir to combine. Serve cold or at room temperature, alongside gumbo.
Produced by Monica Michael Willis; Photograph by Rush Jagoe